Industry insider knowledge, and usage tips on spices and other ingredients

Tag Archives: Coriander Seeds

It’s that time of year when pickles seem so attractive to eat. Put some in burgers, wraps and sandwiches, just eat them on the side as a snack, or use to top a salad or pasta. It’s a great way to get in some fun textures, flavours and a lot of nutrients! Here’s how you can make your own homemade pickles using whatever you have on hand, plus some staple spices. Recipe: Homemade pickles Ingredients 4-5 thinly sliced cucumbers 1 sliced bell pepper 1 thinly sliced carrot 1 thinly sliced celery 1 diced onion (optionally add or substitute any of … keep reading

Phở is traditionally made with a strong beef broth, and normal vegetarian renditions which merely omit the meat taste bland and seriously lacking flavour. We’ve put together this full flavoured broth using some great ingredients, fresh spices and herbs that will challenge even the yummiest traditional beef broth pho. It’s now one of our favourite comfort foods, and very customizable to what fresh ingredients you have in your kitchen. The broth and noodles are the only staple, everything else is up to you! Recipe: Vegetarian Phở Serves: 2 Ingredients For the broth – 1 large onion, peeled and halved – … keep reading

We get this question all the time, what is curry powder? Actually, “Curry Powder” doesn’t refer to a specific powder in Indian Cooking. Indian curries and dals all use different spices, in different proportions, to complement the ingredients inside. In a cauliflower curry for instance, the amount of turmeric is much more than in a tandoori chicken curry. But standard “Curry powder” can be used to imitate the average taste, and get a good tasting curry each time, although not completely authentic. Authentic is also much harder to pinpoint because different curries are made in different ways across India. In … keep reading

Indian’s almost all unanimously agree that the king of daals is the Black Daal. Rather blandly named, this daal is a rich, thick daal made using black lentils. It’s lightly, but carefully spiced, and an absolute joy to eat with rice. If you’re going out to a north indian restaurant in a large group, this will undoubtedly get ordered. Hope you enjoy our family rendition! Recipe: Fragrant Black Daal Serves 4 Ingredients 100g dried black gram (mungo bean), soaked for about 6-8 hours 1 tbsp single cream 1 tsp butter 1 tsp Fenugreek seeds 1/2 tsp Ground Cumin 1/2 tsp … keep reading

Our home favourite! This Paneer is unlike the common Matar Paneer or Palak Paneer you find it restaurants. It’s name comes from the Tandoor Oven used to cook it in – a special, cylindrical clay oven used in Indian cooking and baking, temperatures inside can reach as high as 480°C (900°F)! Of course at home, we just use an ordinary grill. This paneer takes on a delicious full-bodied flavour after being marinated in a blend of indian spices. It’s also served without a wet curry base – not needed when the paneer itself tastes so good. Works best as an … keep reading

Everyone buys it, but everyone doesn’t know how to make it. We covered a simple version of our curry powder in our guide to grinding spices and herbs. Here is a more potent and flavourful version, adapted from vegetarian food blogger Veggie Belly’s recipe. This curry powder can act as a base for most Indian and Malaysian curries. Usually 15-20 grams are used per serving. So this curry powder recipe is good for around 4 meals. Curry Powder (full flavoured) Ingredients – makes 75 grams 2 tablespoons Coriander Seeds 1 tablespoon Cumin Seeds 1 tablespoon Fennel Seeds 2-3 dried Red … keep reading

The most popular chillies from around the world Chillies are a spice used in every part of the world. They provide one of the basic flavours and is an essential part of many traditional dishes. There are many different kinds of chilli peppers used across the world. Chillies from Mexico are different from the chillies in India or China, and then there is the branch of European chillies too. These varieties all complement their national cuisine in their own unique ways. Even though the primary flavour given by chillies is spice, they are more complex and have other flavour notes … keep reading

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Our company's Spice Trade blog was started to provide more transparency to consumers about where their food ingredients and spices come from. We compile our decades of knowledge and condense it into sizeable chunks for our customers to read and learn from. Wherever possible, our information is backed up by scientific research, linked directly to from the posts. Please note that due to market fluctuation, certain recommendations and information may be out of date.